Canning Beans Today.....like Cafe Rio's (hopefully?)

I've got my big bowl of pinto beans soaking and they are ready to be put into jars.  I love the flavor of Cafe Rio's black beans, so I am going to add these ingredients to the bottle before pressure canning them for 90 minutes.  Hopefully they turn out yummy.  (Recipe found at Pinchingyourpennies.com)


2 Tbl finely minced onion

2 cloves minced garlic

1 tsp ground cumin

1 cup tomato juice (might use chunked tomatoes instead, I have those)

3 Tbl chopped Fresh Cilantro

1 tsp salt

Blackberry Cobbler

We bought the motherload of blackberries from Bountiful Baskets.  Now this is our plan.

Sift:
2 cups Flour
1 Tablespoon Baking Powder
1 teaspoon salt

Mix In:

1 1/2 cups Sugar
1 1/2 sticks melted Butter
2       cups Milk
1 tablespoon Vanilla

Pour the batter into a large buttered baking dish.
Sprinkle 4 cups Blackberries over the top of the batter; distributing evenly.
Sprinkle 1/2 cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.
Sprinkle an additional 1/4 cup of sugar over the cobbler 10 minutes before it’s done.

Will serve about 10.

This is not overbearingly sweet.  Feel free to add more sugar to both the batter and or the fruit if you like a really sweet taste.

This is so pretty and so good.  I love how the sugar over the top at the last makes it sparkly and crispy.
This is definately a prize recipe.

(I got the basic recipe outline and picture from Pioneer Woman, and then of course changed it up a little.)